A lighter crusted chicken Romano
By Elaine Magee
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Q. I recently had the crusted chicken Romano at Cheesecake Factory and I would love to have a lighter recipe of it that I can make at home. Any suggestions?
A. I had to order this dish at my local Cheesecake Factory to know exactly what you were talking about (it's a tough job, but somebody's got to do it), and let me just say their portion generously serves two adults. I would describe it as a whole breast of chicken that has been flattened and coated with egg, a Romano cheese crust, and then fried or sautéed until golden. It was served with spaghetti noodles topped with a creamy tomato sauce.
To make a lighter version, I coated the chicken breast with egg and a panko and Romano cheese mixture. Instead of frying or sautéing them, I baked them in a 400-degree oven for about 30 minutes. I coated the nonstick bake ware with olive oil and coated the top of the crusted chicken with canola or olive oil cooking spray. The chicken was served with some whole-wheat blend spaghetti noodles and a chunky style marinara sauce blended with some fat-free half and half.
LIGHT CRUSTED CHICKEN ROMANO
1. Preheat oven to 400-degrees. Line a nonstick jellyroll pan with nonstick foil if desired. Coat the foil or nonstick jellyroll pan with olive oil.
2. Place one of the chicken breasts on a flat surface in between two sheets of wax paper and pound with meat mallet until about 1/4-inch thick. Remove to a plate and continue with the remaining chicken breasts.
3. Crack egg into small mixing bowl and beat until smooth and lemon colored. In medium bowl, combine Romano cheese with panko crumbs, pepper and garlic.
4. Dip each chicken breast in beaten egg, then roll in cheese mixture to coat both sides of chicken breast (you'll use most of the egg and the cheese mixture). Place breasts on prepared jellyroll pan. Coat the top of the chicken with canola or olive oil cooking spray. Bake in oven until golden and cooked through (about 30 minutes).
5. While chicken is baking, boil water for spaghetti noodles and boil noodles until just tender; drain well. In medium saucepan, warm up the marinara and fat-free half and half over medium heat, stirring with whisk or spoon.
6. Serve each chicken breast aside a serving of noodles blended with the creamy tomato sauce.
